Ingredients
2 potatoes
2 carrots
1/2 head celery
1 slice cabbage - 150-200 g
1 red pepper
1/2 cup grain corn (frozen or canned)
1 large onion
1/2 cup peas canned or frozen
celery leaves and parsley
2-3 tbsp fine oatmeal
1 lemon
olive oil or sunflower oil, salt
Method
In a deep pan put 1-1.5 liters of water and a little salt. Once boiling add the cleaned, washed and diced carrots onions and celery, cabbage, peas (if canned, maybe later). Leave to boil on medium stove. Peel, wash and cut the potatoes into cubes and add them and, corn, bell pepper cut into squares. As a boil put olive oil, chopped parsley and celery, oatmeal, lemon juice and salt. Can be served hot or cold and.
Containers:
Difficulty
Average
Tested
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